Honey,  the natural sweetener 

Japanese Pure Honey Umeshu (Plum Wine)

Let's recover from exhaustion with healthy way! Brew your own honey plum wine which is the traditional Japanese liqueur made from ume fruit in this summer with the natural sweetener - Honey instead of sugar.

 

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Ingredients

  • 1 kg Ume
  • 2 Cup Honey (Multifloral or Acacia)
  • 1800 ml White liquor

Equipment

  • A large jar with a tight-fitting lid
  • Clean towels
  • Bamboo skewers or wooden toothpicks
  • A large colander
  • Space in a cool, dry place for the next year or so

Method

  1. Wash the jar and lids with hot water and soap. Use a little of your alcohol to rinse the inside of the bottle and the inner lid after that and allow to air-dry.
  2. Wash the ume with water, drain in a colander then lay the ume in single layer on towels to allow air-dry completely
  3. Use a toothpick to remove the stems from the ume then pricking the holes in the ume
  4. Add all the ume into jar, put all the honey and white liquor inside, make sure the ume are completely covered by the alcohol, with a bit of room leftover
  5. Cover with jar with the inner lid and make sure it is tightly sealed
  6. Wait at least 6 months then your umeshu is done

Rosemary, lemon, honey & macadamia oil cake

The rosemary is a taste sensation in this lemon and honey cake. Macadamia oil and ground almonds add a humble nutty flavour to the cake and help keep it moist yet light.

 

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Ingredients

  • For the Cake
    • 4 large eggs
    • ½ cup organic golden sugar
    • 2 lemons - 1 zested, 2 juiced
    • 1 tsp vanilla extract
    • 2 sprigs Rosemary - finely chopped
    • ½ cup macadamia nut oil
    • 1 cup ground almonds
    • ½ cup plain flour
    • 1 tsp baking powder
    • ½ tsp baking soda
  • For The Glaze
    • 1 lemon, juiced
    • 3 tbsp Multifloral Honey
    • 2 tbsp rum 
    • Rosemary sprigs to garnish

To Serve
Vanilla Bean Ice cream (We baked the cake in a springform pan)

 

Method

  1. Preheat oven to 180°C. Grease and line an 8 inch cake tin with baking paper.
  2. Whisk eggs, sugar, lemon zest and juice, rosemary and vanilla together until light and fluffy.
  3. Add macadamia oil and whisk until incorporated.
  4. Fold through sifted flour, ground almonds, baking powder and baking soda until just combined. Be very careful not to over mix.
  5. Pour cake mixture into the prepared cake tin and bake for 40-50 minutes or until skewer inserted into the centre of the cake comes out clean.
  6. While the cake is baking make the honey glaze. In a saucepan over a medium heat bring the honey, rum and lemon juice to a gentle simmer. Give it a stir and take off the heat.
  7. Drizzle the glaze over the top of the cake while it’s hot. Remove from the tin once cool and dot with some rosemary sprigs.
  8. Serve warm with vanilla ice cream.

 

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Lemon Ginger Soother

This zesty drink is especially perfect for soothing throats during cold season. Enjoy!

Ingredients

  • 2 Stash Organic Lemon Ginger tea bags
  • 9 oz hot water (190°- 210°)
  • 2 tablespoons honey
  • 2 oz ginger juice

Makes one 12 oz drink

Directions

  1. Steep two tea bags of Stash Organic Lemon Ginger in 9 oz of hot water
  2. Add honey, stirring well until dissolved
  3. Add ginger juice, stir to combine and sip away!

Flu-Fighter Tea

How to make the strongest weapon against those nasty flues during Fall? Well, add lemon for C-Vitamin, a little ginger as cough suppressant and honey for your sore throat. Serve it hot and you will instantly feel better! Not only healthy and serves as a natural cure for flue, but also a delicious drink to warm one’s soul.

 

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Ingredients (2 Cups)

  • 10 thin, fresh ginger root slices
  • 1 lemon
  • 3 tbsp Honey
  • 1L water

 

Preparation

  1. Bring water to boiling
  2. Cut lemon into thin slices and put it into the boiling water along with the ginger slices
  3. Boil it for a few minutes and add honey once it is ready